Cashew Veggie Casserole

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There are 3 parts to this special multilayered Chickpea Cashew blend, Tomato sauce, Cashew veggie casserole.  A vegetable dish mixed with unique cashew chickpea sauce is especially different from traditional béchamel sauce, transforming this recipe into a veganiced version.

The aroma and texture of cashew nuts are sweet, buttery, and crunchy. Cashew’s flavor certainly influences the creamy effect when crushed after soaking in water over other kinds of nuts.  Because of its ability to stand up in recipes with many high-taste ingredients. Especially sweets recipes utilizing cream in cheesecakes or chocolate or savory Indian kurma, Kadhai Paneer. Chickpeas bring out some uncommon flavor for the veganiced gratin.

Apart from many health benefits, the biggest take from cashew nuts it’s the quantity of tryptophan that supports the transformation to serotonin in the body. The happy molecule which you literally feel after eating a hand full of these nuts. As it increases levels of the happiness-inducing neurotransmitter serotonin.

Cashews are deemed most beneficial for health. Consider purchasing raw, unsalted cashews and soaking them before eating, whenever possible, due to phytic acid. Dry roasting cashews improve antioxidant activity. In summation, cashews have health-protective beneficial plant compounds rich in fiber, protein, healthy fats and contain a diversity of minerals, vitamins.

Cashew Veggie Casserole

Lunch, Dinner Dada fusion
By Dada Shivananada Serves: 6- 8
Prep Time: 40 mins Cooking Time: 20 mins Total Time: 1 hour


  • 1st layer Veggie ingredients:
  • 500 gm broccoli, cut into small florets
  • 500 gm cauliflory small florets
  • 500 gm carrots, and cut into diagonal slices
  • 500gm cabbage cut into squares
  • 500 gm of broad green beans sliced in small pieces
  • 500gm potatoes, peeled, sliced, and fried with turmeric powder and cumin powder
  • 4 tbsp extra virgin olive oil.
  • 1 tbsp grated fresh ginger
  • 1 tsp ginger powder
  • 1 tsp black pepper
  • 1 tbsp mineral salt
  • Cashew chickpea ingredients to spread over 1st layer
  • 1 kg chickpea soaked and cooked and blended into a paste
  • 1/2 cup raw cashew nuts soaked for two hours remove water and blend until smooth and set aside.
  • 2 tbsp grated fresh ginger
  • 1 tsp black pepper
  • 1 tsp of freshly grated nutmeg
  • 1 tbsp mineral salt
  • 1 green apple w/skin cut into cubes to facilitate blending.
  • 2nd Layer veggie ingredients
  • 1 large zucchini cut into four quarters lengthwise and thinly sliced into small pieces
  • 1 medium red pepper cut into square
  • 2 tbsp coconut oil or butter for non-vegan.
  • 1 tsp salt
  • Tomato sauce ingredients
  • 2 tbsp olive oil
  • 1 tbsp dark brown sugar
  • 1 red pepper cut into small squares
  • 1 tsp caraway seeds (or fennel seeds)
  • 500 gm fresh tomatoes cut into small cubes
  • A handful of fresh basil leaves finely chopped
  • 1 tsp salt
  • 3rd layer Tofu Sweet peas ingredients
  • 500 gms soft tofu
  • 1 tsp fresh or dried thyme
  • 1 tbsp natural mineral salt.
  • 1/2 tsp turmeric powder
  • 1 cup extra virgin coconut oil
  • 1 cup of sweet peas
  • 1/2 cup fine grated coconut


Preparation 1st layer of Veggie Gratin.


Preheat oven to 200 °c


On a saucepan over high heat, Sauté broccoli, cauliflower, carrots, cabbages, and fresh broad green bean in coconut oil,


with freshly grated ginger and black pepper, add in all vegetables, salt. Allow simmering over low heat until half cooked and place them evenly on a tray. Spread sautéed potatoes over the vegetables.

Preparation of Chickpea Cashew Sauces


Add cooked chickpeas and raw soaked cashew into a liquified and blend until a smooth sauce.


In a separate saucepan over low heat, add coconut oil and sauté for a few seconds, nutmeg and black pepper


then add to the blended cashew and chickpea sauce to cubed apples and blend the mixture 10 to 15 seconds until achieving a smooth paste for topping of vegetables.

Preparation for 2nd layer


First, make the tomato sauce. In a saucepan over medium heat, add olive oil and sauté caraway seeds for a few seconds.


Add the cubes of tomatoes and sauté for a few minutes, then add dark brown sugar, basil leaves, and salt.


Allow sauce to simmer until tomato becomes pulpy liquid, pour the sauce into a container, and leave aside.


Using the same saucepan, add sliced zucchini and red peppers, coconut oil and sauté them for a few minutes and mix thoroughly into the left of sauce of tomatoes. Once the vegetables are tender, pour the tomato sauce you had set aside back into the saucepan with zucchini and mix well.


Pour over the vegetable mix with tomatoes sauce over the 1st layer in the tray and set aside.

Preparation for 3rd layer of tofu and sweet peas


In a saucepan over medium heat, add coconut oil and crush soft tofu and sauté for a few minutes.


Then add thyme, natural mineral salt, turmeric powder, sweets peas, and finally grated coconut.


sauté thoroughly and spread over tomato sauce on zucchini red pepper vegetables.


Last step in preparation place the tray into preheated oven at 200 °c for 20 minutes.


***Assembly of layers 1st Spread the first layer of vegetables on the tray 2nd add the chickpea and cashew sauce over the vegetables 3rd spread the zucchini red pepper sweet with tomato sauce over the 1st layer then 4th spread out the layer scrambles tofu and sweet peas with grated coconut over the tomato sauce. 6th place the tray into over at 200 °c for 20 minutes 7th Remove from oven and divide the portion into eight and serve while it's still hot. Enjoy!

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